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Top of the Hill Restaurant Review: A brewery adjoining a bar and restaurant, Top of the Hill offers an international menu to complement its artisan ales and lagers. Its location on the third floor of a Franklin Street building enables a view of the lively college town scene below from balcony tables. For starters, we recommend the crispy fried calamari, sweet potato fries topped with Gorgonzola and scallions, or the “lizard chips” (batter-fried dill pickles and jalapeños) with a full-bodied house-made brew, perhaps the Big Bertha Brown Ale (also used in the onion soup), Blue Ridge Blueberry Wheat or Lewis Black Imperial Stout. If you prefer hard liquor, Top of the Hill makes its own whiskey, gin and vodka at TOPO Distillery just down the road. For the main course, try the filling braised beef short ribs and mashed potatoes, herbed roasted chicken, lump crab cakes with chipotle rémoulade sauce, or the wild mushroom grits with shrimp in a creamy rosemary sauce (this dish can be prepared vegetarian). American-style desserts include amaretto crème caramel, banana pudding amped up with a buttered rum sauce, or a cheesecake with chocolate and caramel sauce. Between lunch and dinner and late at night, a limited lighter menu is available.